Taste Bakery Ii Llc Improves its Sanitary Rating

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Ceiling tile missing. IN BACK KITCHEN AREA.

Critical - Establishment operating without a current Hotel and Restaurant license. CHANGED OF OWNER. SAME DBA. This violation must be corrected by : 08/10/2011.

Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. PIECES OR BLOCKS OF HAM,CHEESE.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUPS AT HOT HOLDING (57F).

Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.

Critical - Observed uncovered food in holding unit/dry storage area. AVOCADO PIECES IN REACH IN COOLER.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER USING CHEMICALS AND THEN ENGAGED FOOD PREPARATION .

Critical - Observed employee improperly washing hands. NOT SUPPLIES AT HANDWASHING STATION, BLOCKED HANDWASHING SINK.

Critical - Observed location of designated employee drinking storage area causing possible cross-contamination.OPEN DRINKS STORED OVER RESTAURANT'S FOODS.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of food debris, dust or dirt under counter and prep-tables.

Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY TRASHCAN.

Critical - Observed handwash sink used for purposes other than handwashing. DETERGENT , SPONGES. UTENSILS AND SANITIZING BUCKET INSIDE.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date.Corrected On Site.

Critical - Establishment operating without a current Hotel and Restaurant license.Corrected On Site.

No copy of latest inspection report.

Critical - No person in charge of establishment.

Critical - Hand wash sink lacking proper hand drying provisions. front counter

Critical - Handwashing cleanser lacking at handwashing lavatory. front counter

Critical - Manager lacking proof of Food Manager Certification.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Critical - Observed live flies in front counter area.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No conspicuously located thermometer in holding unit.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro